Yeah, Choula is good stuff. As are the Jalapeño and Chipotle varieties of Tabasco.
Another vote for Sriracha and its cousin, Sambal Oelek, which is a bit pulpier than Sriracha and leaves in the chili seeds. More of a chili paste than a hot sauce, I suppose, but I find it goes well on just about everything, like Sriracha. (The garlic one is really good too.)
Sambal Oelek is available in 8 oz., 18 oz., and 8.50 lbs sizes? :eek: :eek: I don’t know what I’d ever do with all of that!
THis thread reminded me of the first time I visited New Orleans and strolled down Bourbon Street.
The souvenir traps on the main drag all had huge displays containing (literally) hunderds of different bottles & brands of hot sauce. I’ve always thought that was odd, because you’re basically picking them based on however funny the label happens to be. I recall one of them was something called “Ass Burnin’ Hot Sauce”, with a cartoon drawing of flame shooting out of an anus. Now, I like hot sauce, but the thought of buying one for it’s “ass burning” properties just doesn’t seem like a smart marketing move IMO.
I’d be interested in knowing if anyone on this board has found a good hot sauce in one of these ubiquitous, flourescent purveyors of overpriced trinkets. If so, I’ll at least have one recommendation the next time I visit the Big Easy 
Any fans of the sauce at Quiznos? I like their sandwiches, but their hot sauce (“Batch 81”?) is the best thing in the store. I always bring home plenty of it, to put on other things.
I like many of the ones mentioned here, but has anyone else tried Iguana gold? My gf turned me on to it, and I love it. Very flavorful, and just enough kick.
I’m certainly not an expert with the French Market hot sauces (and a lot of those silly-named sauces you can find elsewhere in the states), but last time I was there, I picked up the sanely-named French Market Hot Sauce from the French Market Seafood Company, and I was very happy.
I love Cajun Power Spicy Garlic Pepper Sauce. In fact, I heartily endorse all of Cajun Power’s products (which reminds me I need to order some).
Otherwise I’m a big fan of Sriracha, Tabasco Chipotle, and good old Frank’s. I also keep some chipotle puree in the fridge–just throw a can of chipotles in adobo in the food processor, whirr it up, and keep it in a squeeze bottle. Damn useful.
Tapatio is good; Choula is, too. However, the best hot sauce I’ve ever had is Marie Sharp’s Habanero Pepper Sauce. It is available in increasing levels of spiciness, and the “hot” level is my favorite. “Fiery hot” is also good. Clever names may be fun, but this stuff is just plain good.
When my wife picked up a refill at a hot-sauce store in Monterrey, the clerk, noting her bypassing everything else for the one big bottle, said, “Skipping straight to the good stiuff, huh?”
I use alot of green sauce called La Sabrozita that has a nice little kick to it.